Ingredients

• 3 pounds Yukon Gold potatoes , peeled and very thinly sliced
• 3 cloves garlic , minced
• 0.75 teaspoons salt
• 1 cup heavy cream , divided
• freshly ground black pepper to taste
• freshly grated nutmeg to taste
• 2 cups freshly shredded Gruyere cheese , divided

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes, garlic, and salt into a large pot; fill with enough water to cover. Bring to a boil; reduce heat to medium and simmer potatoes until tender but not mushy, 8 to 10 minutes. Use a slotted spoon to transfer about half the potatoes into a 9x13-inch baking dish.
3. 3 Pour 1/2 of the cream over the potatoes and season with black pepper and nutmeg; sprinkle 1/2 of the Gruyère cheese on top. Layer the remaining potatoes on top and season with black pepper and nutmeg. Pour over remaining cream and sprinkle with remaining Gruyère cheese.
4. 4 Bake in the preheated oven until cheese is golden brown on top, about 1 hour.

Nutrition per serving